Title: Big bear 3 alarm competition chile
 Categories: None
      Yield: 6 Servings
 
 
  ~---------------------------------STEP
  ONE----------------------------------  3     lb well trimmed
  Tri-Tip;cut
  :          -into 1/4 inch, dice (flank
  :          -steak can be used)
        2 tb grease; rendered from salt
  :          -pork
  
  ~---------------------------------STEP
  TWO----------------------------------    1/2 lb ground beef; 22 % fat
        6 oz Jimmy Dean sausage; regular
  :          -flavor
    1 1/2 tb grease; rendered from salt
  :          -pork
  
  ~--------------------------------STEP
  THREE---------------------------------  2     ts salt
      1/2 ts ground black pepper
        2 ts sweet red paprika
        2 tb plus 2 tsp cumin
        4 ts Mexican chile powder;
  :          -Schilling hot
        1 ts oregano flakes; crushed
        2 ts garlic powder (rounded tsps
  :          -of; Lawry's coarse ground
  :          -with parsley)
      1/2 ts ground coriander
        1 ts Chile Con Carne seasoning;
  :          -Spice Islands brand
      1/8 ts ground thyme
      1/2 ts cayenne pepper powder
        1 tb mild California red chile
  :          -powder; Hico brand
   21 1/2 oz chicken broth
   14 1/2 oz canned S&W Ready Cut
  :          -Tomatoes; blended until
  :          -smooth
        4 oz diced green chiles; Ortega
  :          -brand
        6 tb Mexican tomato sauce; El
  :          -Pato brand in, yellow can.
    1 1/2 lg onions; minced
        1 lg fresh jalapeno chile; seeded
  :          -and minced
  
  ~--------------------------------STEP
  FOUR---------------------------------
        2 ts brown sugar; (heaping)
  
  In a large frying pan saute the tri-tip in the salt pork grease until
  all the liquid is gone and the meat is lightly browned. Cover and set
  aside. In a large saucepan saute the ground beef and sausage in the
  salt pork grease until well crumbled and cooked. Add all the
  ingredients in step three, cover and simmer for about 2 hours
  stirring occasionally. If the sauce begins to thicken and dry out add
  a little water. The sauce should have the consistency of a good
  spaghetti sauce when done and the vegetables should be cooked down
  and well blended. Add the meat to the sauce, cover and simmer about 1
  hour, stirring occasionally. Add water if necessary to keep the sauce
  at the proper consistency. Just before the judging or serving add the
  brown sugar and mix well. Serve hot. Makes 2 quarts.
  
  NOTES :      I have used this recipe in cookoffs and taken a first and
  second place with it. Recipe